This copycat Chipotle® cauliflower bowl comes together fast on busy weeknights! Toppings can be modified for taste preferences, and it’s tasty wrapped up in a tortilla!
Steam cauliflower rice according to package directions, about 6 minutes. Once cauliflower is cooked, empty contents into a large bowl; add in cilantro, lime juice, salt, and pepper. Cover and set mixture aside.
Meanwhile, heat cooked shredded pork in a pan on the stovetop until warmed through, 3 to 5 minutes.
Mix corn and beans together in a medium microwave-safe bowl. Microwave to heat through, about 2 minutes.
Assemble bowls by adding 5 ounces cilantro-lime cauliflower rice, top with 4 ounces pork, black beans, and corn. Add 1 tablespoon each: salsa, Cheddar cheese, crema con sal, and cilantro ranch dressing to each bowl. Garnish with sliced avocado and lime wedges.
Per Serving: 487 calories; protein 40.9g; carbohydrates 34.1g; fat 22.7g; cholesterol 94.3mg; sodium 750.9mg.